Chips Restaurant

*10 Chlorine sanitizer concentration, minimum temp.

chlorine dish machine observed 0 ppm

*20 Grease Trap Tickets

maintain grease trap ticket

*43 Light bulbs, light shields provided

replace missing light under vent a hood

*45 Premises shall be maintained in good repair

patch holes in frp wall throughout where needed, seal hand sink to the wall properly

*31 Individual, disposable towels

provide

*30 Does Establishment have a current valid permit posted?

display post food establishment permit

*42 Dirty nonfood contact surfaces

clean fc

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off the floor

*10 Clean Sight and Touch

Clean inside ice machine

*21 RFSM - Not On Site

Obtain RFSM from city of Dallas

*42 Dirty nonfood contact surfaces

Clean bottom of beer cooler (draft)

*42 Dirty nonfood contact surfaces

Clean below 3CS

*45 Premises shall be maintained in good repair

Fix gasket on RIC and replace vent covers

*47 RFSM Certificate - Not Display

Post RFSM

*02 Cold Hold (41øF/45øF or below)

Chicken found at 44.7'f

*10 Clean Sight and Touch

Clean ice machine and deli meat slicer.

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*21 RFSM - Not On Site

Obtain RFSM certificate

*26 Advisory-"consuming raw or undercooked#" text

Post consumer advisory

*10 Clean Sight and Touch

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*33 Manual warewashing-hot water sanitizing 171øF

*38 Thawing. under running water criteria

*43 Light bulbs, light shields provided

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*42 Dirty nonfood contact surfaces

*34 Controlling pests. Eliminating harborage conditions

*22 Accredited food handler certificate - 60 days

*31 No soap at handsink

*39 No equipment, utensil & single use in garbage room

*45Physical Facilities Floors,Walls,Ceilings

PLEASE CLEAN IN DISH AREA (WALK)

*37 Storing the food at least 15 cm (6 inches) above the floor

WALK IN COOLER: CRATE OF MILK ON GROUND

*40 Reuse of single service articles

CANT BE USED AS SCOOPS AND LEFT IN CONTAINER OF TOMATOES

*42 Dirty nonfood contact surfaces

FAN COVERS IN WIC VERY DIRTY CLEAN RIC THROUGHOUT THE KITCHEN AND LEADING TO ARCADE

*10 Clean Sight and Touch

ICE MACHINE NEEDS CLEANING BADLY

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES AND MOSQUITOES NEAR ICE MACHINE

*32 Equipment and Utensils Multiuse Materials durable

DOOR GASKETS NEED REPLACING IN MULTIPLE RIC

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL ALL SQUIRT BOTTLES AND BULK CONTAINERS

*43 Light bulbs, light shields provided

LIGHT SHIELDS NEEDED BY ICE MACHINE AND BACK OF KITCHEN

*39 Soda nozzles and ice bin clean to remove soil

IN BAR AREA

*47 Handwashing signage

NEEDED IN BAR AREA

*29 Outfitter-Thermometer.

NEEDED IN ICE CREAM COOLER

*21 RFSM - Not On Site

NEED TO OBTAIN BEEN IN ESTABLISHMENT LONGER THAN 45 DAYS

*39 Equipment & utensils cleaned before restocking

UNCLEANED KNIVES IN STORAGE

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE AT DESSERT BAR, CLEAN INSIDE KEG COOLER AT BAR

*28 Date marking > 24 hrs,on site,temp 41F

QUESO WITH PREP DATE 11/29

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

STORED OPEN CONTAINER ON IN-USE TRASH CAN

*24 Food Labeling- with common name of the food

LABEL PREPACKAGED DESSERTS

*31 Handwashing lavatory - allow convenient

HAND SINK ON LINE MUST BE EQUIPPED TO ALLOW PROPER HAND WASHING AT BAR MOVE SOAP AND PAPER TOWELS TO DESIGNATED HAND SINK

*03 Food products not maintained at 135øF or above

CHILI 124 DEGREE F MUST REHEAT FOOD PRODUCT PRIOR TO PUTTING IN WARMER

*18 Toxic items stored above food/utensils

LYSOL SPRAY STORED OVER SODA SYRUP BOX- COS

*02 Cold Hold (41øF/45øF or below)

QUESO 45 DEGREE F, RAW CHICKEN 45 DEGREE F IN WIC

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover everything in the wic

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below- have all make lines services

*39 Store equipment & utensils in a clean, dry place

store ice scoop in a clean dry place away from contaminants

*43 Light bulbs, light shields provided

need light shield in bar dry goods

*10 Clean Sight and Touch

clan soda guns ****Do not use till cleaned and sanitized

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken next to shrimp raw beef above and next to fish raw fish next to rte pickles at battering station

*18 Toxic items labeling-non original container

unlabeled chemicals spray bottles

*42 Floors/walls/ceiling/nonfood dirty

clean up splash and build up on walls and equiptment

*19 Water & Plumbing in good repair- per code

get sanitizer mixer fixed sprays everywhere call ecolab and get them to fix it

*45 Lockers to be used to store personal items

no cell phones on prep surfaces or above or next to utensils

*10 Clean Sight and Touch

Clean inside top of dishwasher. Clean soda nozzles.

*28 Date marking > 24 hrs,on site,temp 41F

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*41 Food storage containers, identified with common name of food.

*39 Equip sealed if it is exposed to spillage

seal hws to wall

*28 Date marking > 24 hrs,on site,temp 41F

*39 Store equipment & utensils in a clean, dry place

ice scoop stored on top of machine

*06 Discard TCS if date marked exceeds temp & time

queso expired 9/20

*31 Handwashing lavatory - used for other purpose

hand sinks used as a dump sink- for hand washing only

*37 Storing the food at least 15 cm (6 inches) above the floor

utensils/food must be stored 6” off the floor

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

ground beef next to cheese raw beef next to RTE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks above and food above food and utensils

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop handle can not touch ice

*40 Reuse of single service articles

single use can not be used for food production

*45 Lockers to be used to store personal items

must have designated area for jackets way from food or utensils

*41 Food Label - Bulk food w/ manufatuter labeling

Rice crispy treats must be labeled

*42 Dirty nonfood contact surfaces

Clean gaskets on make line

*46 Covered waste receptacle for women's restroom

Need a second covered trash can in the women’s restroom for woman waste

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw burger patties over mac n cheese, vegetables cooked bacon , potatoes adj raw meats corrected

*45Floor, wall, ceiling - Exposed material

seal up hole @ grill exposed insulation @ dry storage holes in wall@dry storage

*37 Food, utensils & equip under other sources

exposed insulation

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

rinsing rag in handsink

*40 Single use articel wrapped or dispensed

coffee stirrers

*43 Light bulbs, light shields provided

in dry storage

*26 Consumer Advisory Disclosure---asterisking

must connect disclosure to applicable food items

*18 Toxic items labeling-non original container

*15 Bare hands contact with ready-to-eat foods

grating cheese with bare hands citation @ next

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by storage (arrangement)

*14 When to wash hands before donning new gloves

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - used for other purpose

*34 Pest control-routine inspections for

fruit flies

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food

*39 Store clean utensils in a self-draining position

utensil improperly stored

*41 Food identity and accurate representation

label all non- original food containers

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*44 Trash can provided for papertowel waste

*45 Premises shall be maintained in good repair

maintain walls

*02 Cold Hold (41øF/45øF or below)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*10 Clean Sight and Touch

clean drink machine

*18 Toxic items stored above food/utensils

Toxics stored on equipment

*19 Hand sink water temperature below 110'F

no hot water

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

no date marking on prepared food items

*30 Food Establishment Permit

Health permit must be displayed for customers

*31 Handwashing lavatory - accessible

blocked

*34 Live animals not allowed

no dog variance for dog friendly pattio

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Personal drinks stored with customers food and in the prep area

*39 Equipment and Utensils Storage

utensils improperly stored (warning)

*41 Food Labeling - Bulk Food w/ Card or Sign

Label all non-original containers

*42 Dirty nonfood contact surfaces

clean gaskets and walls

*45 Clean facilities as often as necessary.

remove food stain from ceiling and walls in prep area